Creamy Sausage Harissa Pasta Recipes

CREAMY SAUSAGE PASTA

Steps:

• In a deep skillet, or pot, bring 4 cups water to a boil. Stir in penne noodles along with 1 teaspoon salt. Boil 6-9 minutes until fork-tender. Drain, toss with 1 teaspoon oil, and set aside.
• In the same skillet you used for the pasta (or a new one if you used a pot) cook sausage over medium-high heat, breaking up with a spoon or spatula as it cooks, for 6-8 minutes or until completely browned. Use a slotted spoon to transfer to a bowl and cover to keep warm.
• Reduce heat to medium and add butter to the pan. Once melted, stir in garlic 1-2 minutes til fragrant. Add mushrooms and saute 3-4 minutes until very tender.
• Stir in chicken broth and heavy cream and simmer over medium-low heat until reduced (about 5-10 minutes).
• Stir in cooked sausage and noodles. Season with salt and pepper to taste. Top with parmesan and parsley or thyme if desired and serve.

CREAMY SAUSAGE & HARISSA PASTA

Steps:

• Heat the oil in a large frying pan over a medium heat and cook the onion until softened and translucent, about 8 mins. Push to one side of the pan.
• Squeeze the sausagemeat from the skins into the centre of the pan. Cook for 5-8 mins until browned, squashing into smaller chunks with the spoon as it cooks. Add the garlic and tomatoes. Let the tomatoes soften for a few minutes, stirring now and then to prevent sticking. Stir in the harissa paste and mascarpone.
• Meanwhile, cook the pasta in salted water in a saucepan following pack instructions.
• Drain the pasta, saving a mugful of the water. Tip the pasta into the sauce, add the parsley and stir together. Add a splash of the pasta water to loosen the sauce - it should be silky and coat the pasta without pooling in the bottom of the pan. Grind over some black pepper to serve, if you like.

CREAMY ITALIAN SAUSAGE PASTA

Steps:

• Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.